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Preheat oven to 450F. Line a baking sheet with parchment paper and set aside.
In three large bowls, place eggs and milk whisked together in one bowl, flour in another bowl, and bread crumbs mixed with the spices in the third bowl.
Take a pork chop and dip it in the egg mixture, and then in the flour and shake lightly. Then in the egg mixture again, and into the breadcrumbs. Place the chop onto a sheet pan, and repeat with the other chops, leaving room between each one. Spray lightly with cooking oil, just until the breadcrumbs look wet.
Bake pork chops for 20-25 minutes, or until they reach an internal temperature of 145F and the breadcrumbs are golden brown.
Optional: whisk together ingredients for the apricot glaze and use as a dipping sauce for the pork chops.